Sirloin With Balsamic Vinegar
|Sirloin steak||3 Pound (1 1/2 Kilogram)|
|Olive oil||25 Milliliter (2 Tablespoon)|
|Dry italian red wine||250 Milliliter (1 Cup)|
|Extra virgin olive oil||50 Milliliter (3 Tablespoon)|
|Balsamic vinegar/Red wine vinegar||50 Milliliter (3 Tablespoon)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), minced|
|Dried rosemary||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
MARINADE: In large shallow dish, combine wine, oil, vinegar, lemon juice, mustard, garlic, rosemary, thyme, pepper and oregano.
Pat steak dry and add to dish, turning to coat.
Cover and marinate for 1 to 2 hours in refrigerator.
Remove steak and pat dry; pour marinade into saucepan and set aside.
Brush steak with oil.
Broil or grill about 5 inches (12 cm) from heat for 7 to 10 minutes per side for rare or until desired doneness.
Let rest for 5 minutes before carving diagonally across the grain into thin slices.
Meanwhile, bring marinade to boil; boil, uncovered, for 8 minutes or until thickened and reduced to about 1/2 cup (125 mL).
Taste and season with salt if necessary.
Serve a little sauce with each portion of meat.